The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

3kg Monster

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JOHN01473's picture
JOHN01473

3kg Monster

when I first read "Flour, Water, Salt, Yeast" by Ken Forkish I was amazed to read of a Boule weighing three kilos.

the mighty loaf is mentioned on Page 162 in the Chapter 9 - Hybrid Leavening Doughs.
I began to dream of baking such a monster. I started with scaling up my usual recipe to produce a 2 kilo boule.
this proved very successful, but the 3 kilo version had some production problems for me.

I decided to step away from a levain and would go for a basic recipe using Flour, Water, Salt and Yeast.
I decide to use Marriages Strong White Bread Flour, Marriages Wholemeal Flour and Light Rye Flour.

I magnitude of the volume persuaded me to construct the dough as three pieces of dough.

formula

I split the formula in three and mixed them in sequence. The danger of this is that the first ball of dough was more developed than the last. To combat this I took half of each ball of dough and kneaded them together to make two balls of dough.

three S&Fs at ten minute intervals were followed by 30 minutes to complete the bulk development.

I kneaded the two balls together after the bulk proving and produced one large ball of dough that I placed in a banneton until it doubled in size - this took about 30 minutes.
the oven was pre-heated to 230°C with the baking stone and steaming tray of pebbles.

after slashing the top of the loaf and with a tumbler of boiling water was on hand the monster loaf was slid into the oven on the baking stone.
I poured the boiling water onto the stones in the steamer tray and shut the oven.

after minutes I rotated the stone 180 degrees and baked it for a further 30 minutes.
after the total baking time of 60 minutes the internal temperature was 96°C

 

3kg 1

 

3kg3

after cooling on a rack the loaf was weighed and slide in half to reveal the crumb and crust.
the loaf ended up 14 inches / 35 cm across and 6 inches / 15 cm tall.
the final weight of the loaf is 2.7kg - some loaf.
I cut the loaf into quarters for ease of storage and distribution.

3kg 4


the crust and crumb are superb.

this was well worth the effort.
it would be great to see others bake a 3kg monster loaf.
Cheers.

The Baking Bear

Comments

bakingbadly's picture
bakingbadly

Monster, indeed! Wow!

I'd try but my small countertop oven wouldn't be able to accommodate such a thing. Regardless, I, too, would love to see others try baking a 3kg loaf.

Zita

Casey_Powers's picture
Casey_Powers

I read about this loaf and I wondered where the recipe would be Just last night.  You did such a nice job creating this.  write to let us know if it truly gets better with age.

Warm Regards,

Casey

JOHN01473's picture
JOHN01473

i can say that the flavour does improve with age.

i am now planning to cook the "Saturday White Bread" recipe for my friends that are visiting on saturday.

this also comes from the Ken Forkish Book Flour, Water, Salt Yeast.  

 

Casey_Powers's picture
Casey_Powers

I love KW Poolish!  It tastes like butter an the crumb is so good.  One day I will try that 3 kg monster.  post picks of Saturdays bake.  I am baking a Pain De Campagne and White poolish.

 

Warm Regards,

 

Casey

dabrownman's picture
dabrownman

It really pulled itself up off the stone no problem at all.  You have no fear and figured out a great way to make it.  Well done all the way around.

Happy Baking !